Menu

Triple Berry Crumble

  • Details
  • Related Items

Recipes posted a year ago:

Today my mom and I picked some raspberries and blackberries over at my uncle’s house.  Berries are very popular here in the Northwest.  I enjoy coming up with many different recipes to use them in.  This dessert tastes just like those marionberry crisps I’ve tried at local restaurants.

Gather Up:

For Filling

  • 1 cup each of raspberries, blueberries, and blackberries
  • 2 tbsp of tapioca flour with 1.5 tablespoon of water

For Crust

  • 1.5 cups almond flour
  • 5 dates, pitted
  • 1/4 cup butter, preferably from grass-fed source, at room temperature
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 teaspoon of salt

Preheat oven to 400 degrees.  Place the berries in a saucepan over med to high heat.  Mix tapioca flour with water and pour into the berries.  Stir intermittently.  Let berries come to a boil for about a minute.  Berry mixture should thicken up a bit.  If you want a really thick mixture then use a bit more tapioca/water mix or use less berries.

Combine all of the ingredients for the crust into a food processor and let mix until thoroughly combined.  It will be moist and a bit crumbly.  Press all but about 1/4 cup or so of the crust into an 8 x 8 pan.

Once berries are thickened, pour over the crust and then sprinkle the top with the remaining crust mixture.  Cover the pan with foil and bake for about 15 minutes.  Let cool a bit and serve.  Refrigerate leftovers.  I cannot begin to tell you how fantastic this tastes! Enjoy!


Triple Berry Crumble
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
For Filling
  • 1 cup each of raspberries, blueberries, and blackberries
  • 2 tbsp of tapioca flour with 1.5 tablespoon of water
For Crust
  • 1.5 cups almond flour
  • 5 dates, pitted
  • ¼ cup butter, preferably from grass-fed source, at room temperature
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ teaspoon of salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Place the berries in a saucepan over med to high heat.
  3. Mix tapioca flour with water and pour into the berries. Stir intermittently.
  4. Let berries come to a boil for about a minute. Berry mixture should thicken up a bit. For thicker mixture use a bit more tapioca/water mix or use less berries.
  5. Combine all of the ingredients for the crust into a food processor and let mix until thoroughly combined. It will be moist and a bit crumbly.
  6. Press all but about ¼ cup or so of the crust into an 8 x 8 pan.
  7. Once berries are thickened, pour over the crust and then sprinkle the top with the remaining crust mixture.
  8. Cover the pan with foil and bake for about 15 minutes.
  9. Let cool a bit and serve. Refrigerate leftovers.

 

 

Paleo Ginger Snaps

Paleo Ginger Snaps   Print Prep time 8 mins Cook time 8 mins Total time 16 mins   Author: Purely Primal Recipe type: Dessert Serves: 24 Ingredients 1½ cup almond flour 1 cup almond butter …

Green Beans with Hazelnuts

Green beans have always been one of my favorite foods.  Fresh in the garden, or “steeped” in boiling water for just a few minutes – there is just something about the crunchiness and juiciness of …

Roasted Brussels Sprouts with Sour Cherries

Recipes posted a year ago: Pork Chops with Grilled Plums and Sweet Onions Greens with Garlic and Olive Oil Peach and Ginger Spare Ribs Last weekend, Karen and I stopped by Lapellah, a local restaurant …

Maple Bourbon Heirloom Squash

Maple Bourbon Heirloom Squash   Print Prep time 10 mins Cook time 40 mins Total time 50 mins   Author: Purely Primal Recipe type: Side Dishes Serves: 4 Ingredients 2 Sugar Dumpling squash (about the …

Berry (or Cherry) Crisp

Berry (or Cherry) Crisp   Print Prep time 5 mins Cook time 20 mins Total time 25 mins   Author: Purely Primal Recipe type: Dessert Serves: 6 Ingredients For Filling: 3½ cups marionberries (fresh or frozen) …